Almond Soup
A light, warming broth seasoned with black pepper and curry leaves. This is not the kind of soup that tries to be a meal — it is the kind that settles the stomach, clears the head, and warms you from the inside.
Ingredientsfor 5 servings
- 2 tbsp Butter
- 1/2 cup Onion — chopped
- 2 T Flour
- 1 cup Boiling chicken stock
- 1/2 cup Almonds — crushed
- 1/2 cup Milk
- Salt, to taste
- Freshly ground white pepper, to taste
Preparation
Step 1
Melt the butter in a saucepan.
Step 2
Add the onions and cook until soft but not browned.
Step 3
Stir in the flour.
Step 4
When blended, add the boiling stock, stirring briskly.
Step 5
Allow to simmer a few minutes.
Step 6
Stir in the crushed almonds.
Step 7
Cook at the simmer for 20 minutes.
Step 8
Stir in the milk and allow to heat through.
Step 9
Season with salt and pepper to taste. Serve hot.
Tip
Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.
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